NZ754655A - Method for preparing an iced tea or coffee beverage - Google Patents
Method for preparing an iced tea or coffee beverage Download PDFInfo
- Publication number
- NZ754655A NZ754655A NZ754655A NZ75465517A NZ754655A NZ 754655 A NZ754655 A NZ 754655A NZ 754655 A NZ754655 A NZ 754655A NZ 75465517 A NZ75465517 A NZ 75465517A NZ 754655 A NZ754655 A NZ 754655A
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- NZ
- New Zealand
- Prior art keywords
- beverage
- liquor
- ice
- coffee
- aerated
- Prior art date
Links
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims abstract description 48
- 241001122767 Theaceae Species 0.000 title claims abstract 11
- 235000013361 beverage Nutrition 0.000 claims abstract description 143
- 235000013616 tea Nutrition 0.000 claims abstract description 55
- 235000016213 coffee Nutrition 0.000 claims abstract description 38
- 238000005057 refrigeration Methods 0.000 claims abstract description 36
- 239000013078 crystal Substances 0.000 claims abstract description 34
- 239000007787 solid Substances 0.000 claims abstract description 30
- 239000007789 gas Substances 0.000 claims description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000000346 sugar Nutrition 0.000 claims description 21
- 238000007710 freezing Methods 0.000 claims description 17
- 230000008014 freezing Effects 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 13
- 235000013365 dairy product Nutrition 0.000 claims description 12
- 239000003925 fat Substances 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 238000002844 melting Methods 0.000 claims description 10
- 230000008018 melting Effects 0.000 claims description 10
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 6
- 239000004033 plastic Substances 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000002826 coolant Substances 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 239000003765 sweetening agent Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 230000003068 static effect Effects 0.000 claims description 4
- 239000002562 thickening agent Substances 0.000 claims description 4
- 229920005862 polyol Polymers 0.000 claims description 3
- 150000003077 polyols Chemical class 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 description 40
- 240000007154 Coffea arabica Species 0.000 description 36
- 239000004615 ingredient Substances 0.000 description 16
- 235000019527 sweetened beverage Nutrition 0.000 description 11
- 238000002156 mixing Methods 0.000 description 8
- 239000000654 additive Substances 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 235000021539 instant coffee Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 241000533293 Sesbania emerus Species 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000003507 refrigerant Substances 0.000 description 3
- 238000001016 Ostwald ripening Methods 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 239000004150 EU approved colour Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 101710082837 Ice-structuring protein Proteins 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 235000015115 caffè latte Nutrition 0.000 description 1
- 235000015116 cappuccino Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000015114 espresso Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000021461 frappuccino Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015095 lager Nutrition 0.000 description 1
- 235000014666 liquid concentrate Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000006911 nucleation Effects 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a method for preparing an ice-containing tea or coffee beverage, the method comprising: (i) providing a beverage liquor containing soluble tea or coffee solids, and a freezing-point suppressant; (ii) aerating the beverage liquor by the addition of a gas; (iii) flowing the aerated beverage liquor through a refrigeration system to cool the aerated beverage liquor and to thereby form a plurality of ice crystals within the aerated beverage liquor; and (iv) dispensing the cooled aerated beverage liquor as an ice-containing tea or coffee beverage.
Description
Method for preparing an Iced Tea or Coffee Beverage This disclosure relates to iced coffee and tea beverages, a method for making the ges and an apparatus for use in the method. In particular, the disclosure s to an aerated ice beverage with a creamy mouthfeel and a long stability once ed.
It is well known to e consumers with ice in their beverages to provide greater refreshment.
Beyond simply adding ice-cubes, it is well known to provide beverages such as slush-puppie style drinks made by constantly agitating a ly erated beverage concentrate. Such scraped beverages n small rough ice fragments and have a slurry-like mouthfeel for the consumer.
Alternatively, beverages may be produced by blending ice cubes with a beverage liquor to produce a ge with ice flakes distributed therein. This relies on a high speed blender having cutting blades. An example of such beverages based primarily on coffee beverages are so—called Frappuccinos . While such iced beverages are prepared with a pleasant appearance, they typically melt quickly when provided to the consumer and there is a consequent formation of a watery layer from the melted ice which is devoid of the flavouring present in the rest of the ge. Furthermore, even when freshly prepared, the ice flakes are visible as agglomerates and are discernible to the er on drinking the beverage.
G82513971 discloses an apparatus for ting a slush containing frozen and non-frozen liquid. The slush is made from a draught ge, such as beer, lager or cider. Similarly U82001/0041210 relates to an apparatus for the production of beverage liquids containing slush ice.
US3823571 discloses a machine for dispensing a semi-frozen carbonated beverage, and particularly such a machine including a system for automatically controlling the quality of the beverage through various timed modes.
EP0745329 discloses a carbonated coffee beverage which has been packaged under pressure in a pressure-resistant closed container, which ge is based on coffee extract, the coffee beverage having been packaged in the closed container in the presence of C02 and nitrogen, which beverage preferably contains sugar and/or sweetener.
WO 22277 Accordingly, there is a desire for an alternative format of iced coffee and tea beverage, preferably with a smoother, creamier mouthfeel and a greater stability and/or a method for preparing a beverage which tackles at least some of the ms associated with the prior art or, at least, provides a cially useful alternative thereto.
According to a first aspect there is provided a method for ing an ice—containing tea or coffee beverage, the method comprising: (i) providing a beverage liquor containing soluble tea or coffee solids, and a freezing- point suppressant; (ii) aerating the ge liquor by the addition of a gas; (iii) flowing the aerated, preferably sweetened, ge liquor through a refrigeration system to cool the aerated beverage liquor and to thereby form a plurality of ice crystals within the aerated ge liquor; and (iv) dispensing the cooled aerated beverage liquor as an ice-containing tea or coffee beverage.
The present invention will now be further described. In the ing es different aspects of the invention are defined in more . Each aspect so defined may be combined with any other aspect or aspects unless clearly indicated to the contrary. In particular, any feature indicated as being preferred or advantageous may be combined with any other feature or features indicated as being preferred or advantageous.
While the following description refers primarily to coffee beverages, it should be appreciated that the invention applies equally to tea beverages, i.e. to beverages comprising soluble tea and/or coffee solids.
The present inventors sought to provide an iced coffee beverage. However, they found that the stability of conventional ice-containing beverages was g after the beverage had been formed. Surprisingly they found that an aerated coffee beverage as described herein had significantly increased stability. That is, by providing fine ice crystals and a fine bubble structure, the ice did not agglomerate and form larger clumps, nor did the s break or coalesce.
Rather, the ice and bubbles remained well distributed for longer and the ice melted more slowly.
A watery layer did not form for a much longer time period than a non-aerated beverage.
Furthermore, there was no separation more generally of the beverage into layers for an appreciable time after the beverage was formed (i.e. at least 10 minutes).
Surprisingly the inventors also found that the beverage produced with aeration had a creamy mouthfeel, despite a low amount of dairy ingredient or even no dairy ient. In this way the inventors were able to provide a low calorie, low fat beverage with the texture of a creamy luxury beverage recipe.
The present method relates to a method for preparing an ice-containing tea or coffee beverage — a so—called iced tea or iced coffee beverage. Tea and coffee beverages are nown and comprise dissolved tea and coffee . By way of example, a typical coffee beverage might be formed by reconstituting a spray- or freeze-dried coffee powder or by the extraction of roast and ground coffee beans. For the avoidance of doubt, a coffee beverage as d herein is one produced from any part of the coffee plant, ing elements from one or more of the coffee cherry, coffee husk, coffee beans, or coffee plant leaves. Similarly, a tea beverage is one produced from any part of a tea plant, typically an extraction from the leaves. The most preferred beverage is one made from coffee solids, such as are present in a standard coffee beverage, i.e. an espresso or cappuccino. Thus, the most preferred coffee solids are those obtained by extraction of a coffee bean.
According to the method, a ge liquor is provided containing e tea or coffee solids. A beverage liquor as defined herein refers to liquid used in the process to form the beverage.
Solids refer to those components of a liquid concentrate which are left behind when all of the water is removed from the trate. Thus, for example, an t soluble coffee powder may be considered the coffee solids of a dehydrated coffee extract. The solids are preferably soluble solids, but may contain small amounts of fine insoluble al.
The beverage liquor contains soluble coffee or tea solids. Preferably the liquor contains 0.5 to 6wt%, by weight of the total beverage liquor of coffee or tea , more ably from 1 to 5wt% coffee or tea solids. This level of coffee or tea solids would typically provide a desirable strength of tea or coffee beverage.
The beverage liquor also includes a freezing point suppressant in addition to the tea or coffee solids. As will be appreciated, a freezing point suppressant is an ingredient which reduces the temperature at which a liquid freezes. Generally any soluble ingredient will act to suppress the melting point of water, but the extent to which it affects the melting point will depend on the ingredient itself and the amount which is present.
The importance of the freezing point suppressant in the present invention lies in how it affects the ice-crystal growth. In a pure water/ice slush the ice is not particularly stable and is subject to a ripening s y small crystals tend to melt and larger ls tend to grow. The ce of the freezing point suppressant serves to reduce this Ostwald ripening and allow the preservation of small ice crystals in the slush which is formed. As explained below, the method and apparatus used herein favour the production of fine ice-crystals which are stabilised by the ng point ssant.
Preferably the beverage liquor ses the freezing point suppressant in an amount sufficient to suppress the melting point of the liquor by from 0.2 to 3°C, preferably by from 0.4 to 1°C. This measurement is in comparison to the melting point of ter, and is based on the presence of the same concentration of the freezing point suppressant in a water solution. That is, this measurement disregards the presence of the tea and/or coffee solids which will also have a separate suppressing effect on the water. Melting point measurements are well known in the art.
The freezing point suppressant may be any food-safe soluble ingredient such as a salt, an alcohol, a sugar, ice-structuring proteins or combinations of two or more thereof. It is most preferred that the freezing-point suppressant is a sweetener, such as a polyol or a sugar or a mixture f.
The most preferred freezing point suppressant is sugar, preferably sucrose. Suitable sugars include mono and disaccharides, preferably, sucrose, fructose, and/or glucose. If a sugar is included which has been tely refined from a coffee or tea material, then this is considered as part of the freezing point suppressant, rather than as part of the tea or coffee solids.
The use of conventional sugars s the provision of a beverage made from simple, conventional beverage ingredients, such as coffee and sugar, and optionally milk, in a new form with a surprising physical ance. Where the freezing point suppressant is sugar or another sweetener, the beverage liquor may be considered a sweetened beverage liquor.
Preferably the sweetened beverage liquor comprises 3.2 to 25wt% sugar, preferably 5 to 8wt% sugar. Preferably the sugar is e. These amounts of sugar are sufficient to depress the melting point, while also providing a desirable level of sweetness to the final beverage.
The beverage liquor therefore comprises soluble coffee or tea solids and one or more sugars, as well as the water forming the majority of the liquor. The liquor may also include a dairy ingredient, such as milk or cream, preferably in an amount of less than 25wt%, more preferably less than 10wt%. The presence of such dairy ingredients in tea and coffee beverages is well known, such as for English breakfast tea, or for Lattes. r, the ce of fat in the liquor, such as dairy fats from the inclusion of dairy ingredients affects the ity of the bubbles. In addition, the presence of high fat levels caused high viscosity increases during the cooling step, making the liquor difficult to pump and causing difficulty in providing a consistent ice fraction. Accordingly, the sweetened beverage liquor preferably comprises fats in an amount of less than 20wt%, preferably less than 10wt% and, preferably is ntially or completely free of fat.
The liquor may further comprise other additives, such as flavourings, stabilisers, hydrocolloids (gums and thickeners), buffers, colouring agents, vitamins and/or minerals, and mouthfeel ers, or combinations of two or more thereof. These further additives preferably comprise less than 5wt% of the liquor, more preferably less than 1wt% of the liquor. Such additives as gums and thickeners are well-known to help stabilise thicker beverages such as iced coffees, but are considered by consumers to be unhealthy. It was therefore surprising that the beverage produced by the method can be very stable despite the absence of such ingredients.
Most preferably the beverage liquor is free from any such further additives and, therefore, the liquor consists of only tea or coffee solids, a freezing point suppressant such as one or more sugars, and water, and optionally any dairy ingredient. Preferably the beverage liquor is free from any dairy ingredients.
The method comprises several key steps. In a first process step the beverage liquor is aerated by the addition of a gas to form an aerated beverage . By aerated it is meant that a gas is uced into the liquor to form a foamed structure containing fine bubbles of the gas.
Preferably the gas is air or nitrogen, or another food-grade gas. Air is red for convenience.
The gas is ably added in an amount to achieve an overrun in the final beverage of from 10 to 150%, ably from 20 to 100%, most preferably from 25 to 75%. The ors found that when the air fraction was too high the foam was too stiff and hard to pump, especially with a agm pump. Conversely a low air fraction settled out more quickly and was less stable. The extent of settling out in the present ges can be seen as a bubble and ice-free layer on the bottom of the beverage, rather than as a water layer, in view of the homogeneous mixing of ingredients. n is a standard term in the food and drinks industry to measure the amount of air included in a foamed uff. The overrun may be calculated using the following formula: Overrun = (volume of foamed beverage - volume of initial liquid) / volume of initial liquid * 100 Preferably the step of aerating the beverage liquor involves inline addition of the gas into a flow of the ge liquor. That is, the gas is added into a duct containing a flow of the beverage liquor, rather than turbulent mixing of the liquor in a container, for example. The flow in such a duct may be driven by a pump from a reservoir to the refrigeration , or perhaps forced from the reservoir by a pressure of gas. Thus the gas is added before the step of refrigeration which forms the ice fraction.
In order to favour the tion of a fine distribution of small bubbles, preferably the inline addition of gas is through a plurality of gas inlet orifices within the duct. Alternatively or in addition, the fine distribution of bubbles can be enhanced by passing the pumped flow of the beverage liquor with the added gas through a static mixer or one or more constricting orifices.
The inventors have found that the use of constricting orifices is particularly advantageous e the high pressure jet which is then formed serves to split the bubbles into even finer bubbles which enhance the final beverage creaminess and stability.
By way of example, a 1mm gas injection orifice might produce 5mm bubbles in the duct. The passing of these bubbles through an orifice of less than 1 mm fractures these bubbles into bubbles smaller than 1mm each. This fine bubble structure aids the ice ity and the creaminess of the final beverage.
The gas is preferably added at a pressure of up to 10 Bar, preferably from 3 to 4 Bar. The beverage produced by the present method was found to have a singly constant size of bubbles homogeneously dispersed within the beverage. In particular, the bubbles typically had a size with substantially all of the bubbles ranging from 70 to 140 microns in er. In on, adding the gas under pressure and keeping the liquor under pressure helps to reduce the volume of air which needs to be pumped through the system making the fluid behave less compressibly, which makes the fluid easier to pump.
The second key process step is flowing the d beverage liquor h a refrigeration circuit within the refrigeration system to thereby form a plurality of ice crystals within the aerated beverage . A preferred refrigeration t is described below and preferably takes the form of the circuit described in either U82001f0041210 or G82513971.
The refrigeration circuit is used to produce an ice fraction within the beverage liquor. Preferably the ice fraction forms from 10 to 50wt% of the beverage, preferably from 20 to 30wt%. This can be measured through the use of a simple cafetiere device used to decant the liquid from the ice- crystals and by determining the relative weights. In practice this may overstate the ice-fraction to a small extent, due to retained water, however, it provides consistently reproduceable and measurable results.
The ice-crystals produced in the method preferably have a size ranging from 0.1 to 1mm, preferably 0.2 to 0.65mm. Preferably the mean le size is about 0.25mm. The size may be measured on a sample using a microscope to measure the longest diameters of each ice crystal.
In contrast, scraped surface heat exchanger ice crystals are typically 2 to 5mm in size.
Preferably the refrigeration circuit includes a recirculation flow-path. That is, at least a portion of the beverage liquor is cycled around within the refrigeration circuit to provide the ice crystals time to grow and develop. The more developed the ice crystals the more rounded they become, the greater their long term stability and the less prone to agglomeration they become.
Preferably the refrigeration system comprises a plastic duct within which the aerated beverage liquor is . The plastic surface of the duct s ice-crystal nucleation on the duct, aging the formation of ice ls within the liquor and reducing the risk of blockage. That is, in a scraped refrigeration device the ice-crystals tend to grow along the cooled surface walls and form plate-like shards. In contrast, the plastic piping encourages dendritic ice crystal growth from the walls into the flowing channel. Such crystals then get broken off quickly into the flow, where the flow and limited Ostwald ripening encourage more rounded development of the crystals: branches are snapped off or melt away. As a , the ice ls which form in the eration circuit are smaller and tend to have a tighter, more rounded structure which adds to the longevity of the beverage produced.
Without wishing to be bound by theory it is believed that this smoothening process allows ls to exist as individual crystals and become dispersed within the beverage. This is in WO 22277 contrast to the small, dendritic crystals produced by the scraped surface machine (typical slush puppy machine) which appear to only survive as large erates of ice crystals.
Preferably the eration circuit comprises a heat exchanger having a first surface in t with the pumped aerated sweetened beverage liquor and a second surface in contact with a chilled coolant liquid. Preferably the chilled coolant liquid comprises propylene glycol and is at a temperature of from -5°C to -10°C.
The third key step is dispensing the flow of aerated beverage liquor as an ice-containing tea or coffee beverage. A suitable sing nozzle may take the form of a conventional beverage nozzle, such as a ix style head for ready provision of the final beverage at a bar or beverage counter.
According to a further aspect there is provided an aerated ice-containing beverage obtainable by the method of any of the preceding claims. The aerated beverage has a discernibly ent form to a non-aerated ge and has a surprisingly long stable time without the ion of a separate water layer.
According to a further aspect there is provided an aerated ice-containing beverage sing: (a) 0.5 to 6wt% soluble tea or coffee solids, (b) one or more freezing point suppressants, preferably sucrose such as in an amount of from 3.2 to 8wt%, (c) less than 10wt% fats, and (d) the balance substantially ice and water, wherein the one or more freezing point suppressants are present in an amount sufficient to suppress the melting point of the water by from 0.2 to 3°C; the beverage having an overrun of from 10 to 150%, the ice having an average ice-crystal size of from 0.1 to 1mm, and wherein for at least 10 minutes after production the beverage does not form a distinct non-foamed or non-ice—containing layer.
The ge discussed in this aspect is preferably made according to the method disclosed herein. Accordingly, all ranges and amounts discussed in the first aspect apply equally this further aspect.
The inventors were surprised to discover that the beverage thus produced was stable for at least minutes and lly up to 30 minutes or more with substantially no significant settling out. ably the aerated ntaining beverage is free from gums, ners and stabilisers.
Preferably the aerated ice-containing beverage ts of 0.5 to 6wt% soluble tea or coffee solids, 3.2 to 25wt% sugar, less than 10wt% fats, and the balance ice and water.
According to a further aspect there is ed an apparatus for preparing an ice-containing tea or coffee beverage, the apparatus comprising: (i) a source of beverage liquor; (ii) a refrigeration system comprising a refrigeration circuit in fluid connection with the source of beverage liquor via a supply duct; (iii) a pump arranged to circulate the beverage within the refrigeration circuit; (iv) a beverage dispensing outlet for dispensing an ntaining tea or coffee beverage from the refrigeration circuit into a receptacle; and (v) a source of pressurised gas arranged to deliver pressurised gas into the supply duct for aerating the beverage liquor.
The source of beverage liquor may take one of several forms. For example, the source may be a simple reservoir for a beverage liquor. That is, a storage vessel within which a concentrate may be made-up by addition of water to form a liquor having a desired level of beverage solids, such as tea and coffee solids and sugar and/or polyols, or alternatively, a storage vessel which comes filled with a ready to use ge liquor. Alternatively the source may se a mixing system, such as a so-called bag-in-box system, whereby a concentrate is d on-demand with fresh water to provide the beverage liquor. Alternatively the source may comprise on demand beverage preparation, including tea or coffee extraction and the subsequent addition of water and the freezing-point suppressant.
A refrigeration system including a refrigerant circuit is described in 971 and 0041210 for fast chilling of a beverage liquor to form an ice slush. The circuit typically involves the use of a coolant liquid and a heat-exchanger.
The refrigeration circuit is in fluid connection with the oir via a supply duct. The supply duct provides a conduit between the reservoir and the refrigeration circuit through which the beverage liquor can be pumped. The supply duct preferably comprises one or more static mixing features, such as restrictions or obstacles in the flow-path, or flow restricting es, for mixing the liquor, especially after gas has been introduced into the liquor. Most preferred is a single flow-restricting orifice to e a jet and reduce the entrained bubble size.
A pump is arranged to ate the beverage within the refrigeration circuit. This pump may be configured to draw the liquid from the source of beverage liquor or this may require an onal pump or source of compressed gas. As will be appreciated, the system will further comprise the necessary control valves to ensure that the flow is as ed.
A beverage dispensing outlet is provided for dispensing an ice-containing tea or coffee beverage from the refrigeration circuit into a receptacle. Suitable outlets include post-mix-style dispensing heads and the like.
The apparatus further comprises a source of pressurised gas arranged to deliver pressurised gas into the supply duct for aerating the beverage liquor. The source of gas is typically a gas cylinder ning air or nitrogen under pressure, or may be a compressor for on-demand supply of pressurised air. The gas is supplied through one or more air inlets within the duct.
A preferred embodiment of the above invention is a method for preparing an ice-containing tea or coffee beverage, the method comprising: (i) providing a sweetened beverage liquor containing soluble tea or coffee solids; (ii) aerating the sweetened ge liquor by the addition of a gas; (iii) flowing the aerated sweetened beverage liquor through a refrigeration circuit to cool the aerated sweetened beverage and to thereby form a ity of ice crystals within the aerated sweetened beverage liquor; and (iv) dispensing the pumped d sweetened beverage liquor as an ice-containing tea or coffee beverage.
In this ment the final beverage consists essentially of tea and/or coffee solids, one or more sweeteners, ice, water and optionally one or more dairy ingredients.
All weights provided for the ingredients of the beverage liquor are by total weight of the liquor.
The balance of the weight will be water.
The invention will now be described in relation to the following non-limiting figures, in which: Figure 1A shows the ice ls produced according to the method described herein.
Figure 1B shows the ice crystals produced according to a prior art scraped e method.
Figure 2 shows a schematic of the apparatus usable according to the method described herein.
As shown in Figure 2 there is an apparatus 1 for preparing an ice-containing tea or coffee beverage. The apparatus 1 comprises a reservoir 5 for holding a beverage liquor. The reservoir 5 may have means for stirring or agitating the liquor.
The reservoir 5 is connected via a supply duct 10 to a refrigeration circuit 15. The refrigerant circuit 15 comprises a plastic duct 16 within which the liquor flows, which has a recycle loop to permit the liquor to recirculate within the circuit 15. The refrigeration circuit 15 comprises a heat exchanger 20 for cooling the liquor using pre-chilled refrigerant, such as propylene glycol at a temperature of from -5°C to -10°C, which is flowed within a separate duct 25.
The refrigeration t 15 is also in fluid communication with a dispensing outlet 30 for dispensing an ntaining tea or coffee beverage from the refrigeration t 15 into a receptacle 35.
A source of pressurised gas 40, such as a gas cylinder, is provided to supply pressurised gas into the supply duct 10 for ng the sweetened beverage liquor. The gas may be ed through a nozzle having a plurality of inlets to encourage the formation offine bubbles, but a single nozzle entry will suffice. The gas mixing may also or alternatively involve a static mixer or one or more constricting orifices 41.
A pump 45 is also ed to circulate the sweetened beverage within the eration circuit . This is provided within the refrigeration circuit 15, but a further pump may be provided in the supply duct 10.
In use, the apparatus 1 shown in Figure 2 allows the preparation of an ntaining tea or coffee beverage. Beverage liquor containing soluble tea or coffee solids and a freezing point suppressant is pumped or driven with pressurised gas from the reservoir 5, through the supply duct 10 to the refrigeration circuit 15. Gas is dosed into the supply duct 10 from the gas source 40 via mixing means 41, such as a through-flow aperture or orifice.
The liquor circulates, driven by the pump 45, within the refrigeration circuit 15 and through the heat exchanger 20, where it is cooled so that ice crystals form slowly. Due to the plastic surface of the duct 16, the ice crystals tend to be small and rounded.
An ice-containing tea or coffee ge is dispensed on demand from the circuit 15 via the outlet 30 into the beverage receptacle 35. The gas is added to provide an overrun of from 25 to 100%. The added gas is preferably air or nitrogen.
The appearance of the beverage which is produced will depend on the ice-fraction and the overrun of the beverage. A beverage with a high overrun, such as 100% and a low ice-fraction, such as 10 to 20%, will resemble a homogeneous light brown foam and will retain this form and stability for upward of 10 minutes. In practice the ice is well insulated and melts slowly.
Eventually an underlying coffee or tea layer may form, but this will typically take at least 30 minutes. No separate water layer will form, as would be seen in a beverage made from coarse ice-crystals. In a beverage with coarser ice-crystals, these typically migrate to the top as they are least dense and then melt t the beverage solids being present.
A beverage with a lower overrun, such as 25% and with a higher ice fraction, such as 30%, may form an initial r foam layer on a darker ge layer. However, the whole structure will have an even distribution of ice and will not form a separate water layer. d it may resemble, albeit with less separation, the classic ge Guinness appearance of a dark liquor with a foamed head and demonstrates a storm-cloud settling effect. The foam persists in part because it is stabilised by the fine ice-crystals buted therein.
The ion will now be described in relation to the following non-limiting examples.
An initial beverage liquor was prepared including water, together with re-dissolved freeze dried coffee and granulated sugar (sucrose). The soluble coffee solids were 1.5wt%. The sugar was in an amount of 8wt%, which is enough to depress the melting point of water by approximately 0.8°C. No fat-containing ingredients were present.
Food grade en was added from a compressed gas cylinder at about 4bar through a single injection needle into the liquid inlet flow at approximately 4 bar. The aerated mixture was mixed through one orifice plate of 1mm and further mixed in the pump to give an overrun of approx. 100% at atmospheric pressure once dispensed.
The beverage had an ice-fraction of 12% by mass measured using the cafetiere method When left without bance the beverage remained substantially foamed (approx. 3/4s of the beverage) and ice remained within the beverage for more than 30 minutes. The beverage has a smooth creamy texture not unlike that found in dairy-product-containing beverages. The ice crystals do not clump and can be drunk through a straw, giving an interesting mouth feel.
As trated in these examples, the claimed method provides a novel beverage for the consumer. In particular, it has the refreshment of a cold beverage without a grainy or rough icey structure. d, the fine bubble and ice-crystal structure results in a creamy mouthfeel, despite the absence of dairy fats or the like. Thus, the inventors have been able to provide a y ice beverage with a rich texture.
Although preferred embodiments of the invention have been described herein in detail, it will be understood by those d in the art that variations may be made thereto without departing from the scope of the invention or of the ed claims.
Claims (20)
1. A method for preparing an ice-containing tea or coffee beverage, the method comprising: (i) ing a beverage liquor containing e tea or coffee solids, and a ng- point suppressant; (ii) ng the beverage liquor by the addition of a gas; (iii) flowing the aerated beverage liquor through a eration system to cool the aerated beverage liquor and to thereby form a plurality of ice crystals within the aerated beverage liquor; 10 (iv) dispensing the cooled aerated beverage liquor as an ice-containing tea or coffee beverage.
2. The method of claim 1, wherein the beverage liquor comprises 0.5 to 6wt% soluble tea or coffee solids.
3. The method of claim 1 or claim 2, wherein the freezing point ssant is present in an amount sufficient to suppress the melting point of the liquor by from 0.2 to 3°C compared to water, preferably from 0.2 to 1°C compared to water. 20
4. The method of any of the preceding claims, wherein the ng point suppressant is selected from the group consisting of a sweetener, a sugar, a polyol, and es of two or more thereof.
5. The method of any of the preceding claims, wherein the beverage liquor comprises 3.2 to 25 25wt% sugar, preferably 5 to 8wt% sugar.
6. The method of any of the preceding claims, wherein the beverage liquor comprises fats in an amount of less than 20wt%, preferably less than 10wt% and, preferably is free of dairy
7. The method of any of the preceding claims, wherein the beverage liquor is free from gums, thickeners and stabilisers.
8. The method of any of the preceding claims, wherein the step of aerating the beverage 35 liquor introduces gas in an amount sufficient to achieve an overrun of from 10 to 150%, preferably 25 to 100%.
9. The method of any of the preceding claims, wherein the added gas in the step of aerating the beverage liquor is air or nitrogen.
10. The method of any of the preceding claims, wherein the step of ng the beverage liquor involves inline addition of the gas into the flow of the beverage liquor.
11. The method of claim 10, wherein the inline addition of gas is through a plurality of gas inlet es.
12. The method of claim 10 or claim 11, wherein the step of aerating the beverage liquor further comprises g the flow of the beverage liquor with the added gas through a static mixer or one or more constricting orifices. 15
13. The method of any of the preceding claims wherein the eration system is a refrigeration circuit comprising a ulation flow-path.
14. The method of any of the preceding claims wherein the refrigeration system comprises a plastic duct within which the aerated beverage liquor is cooled.
15. The method of any of the preceding claims wherein the refrigeration system comprises a heat exchanger having a first surface in contact with the flow of aerated beverage liquor and a second surface in contact with a chilled coolant . 25
16. The method of claim 15, wherein the d coolant liquid comprises propylene glycol and is at a temperature of from -5°C to -10°C.
17. An aerated ice-containing beverage obtainable by the method of any of the preceding claims.
18. An aerated ice-containing beverage comprising: (a) 0.5 to 6wt% soluble tea or coffee solids, (b) one or more freezing point suppressants, preferably sucrose, (c) less than 10wt% fats, and 35 (d ) the e substantially ice and water, wherein the one or more freezing point suppressants are t in an amount sufficient to suppress the melting point of the water by from 0.2 to 3°C; the ge having an overrun of from 10 to 150%, the ice having an average ice-crystal size of from 0.1 to 1mm, and n for at least 10 minutes after production the beverage does not form a distinct non-foamed or non-ice—containing layer.
19. The aerated ice-containing beverage according to claim 18, which is free from gums, thickeners and stabilisers.
20. Apparatus for preparing an ice-containing tea or coffee beverage, the apparatus sing: (i) a source of beverage liquor; (ii) a refrigeration system sing a refrigeration circuit in fluid connection with the 15 source of beverage liquor via a supply duct; (iii) a pump arranged to circulate the beverage within the refrigeration circuit; (iv) a beverage sing outlet for dispensing an ice-containing tea or coffee beverage from the refrigeration circuit into a receptacle; and (v) a source of pressurised gas arranged to deliver pressurised gas into the supply duct 20 for aerating the beverage liquor. WO 22277 WEE? WO 22277 FIG. 2
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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GB1622310.9 | 2016-12-28 | ||
GB1622310.9A GB2561143B (en) | 2016-12-28 | 2016-12-28 | Method for preparing an iced tea or coffee beverage |
PCT/EP2017/084673 WO2018122277A1 (en) | 2016-12-28 | 2017-12-27 | Method for preparing an iced tea or coffee beverage |
Publications (2)
Publication Number | Publication Date |
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NZ754655A true NZ754655A (en) | 2021-08-27 |
NZ754655B2 NZ754655B2 (en) | 2021-11-30 |
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GB2561143A (en) | 2018-10-10 |
AU2017387817A1 (en) | 2019-07-04 |
CN110087477A (en) | 2019-08-02 |
JP2020501579A (en) | 2020-01-23 |
EP3562314A1 (en) | 2019-11-06 |
BR112019013144A2 (en) | 2019-12-10 |
GB201622310D0 (en) | 2017-02-08 |
CA3046593A1 (en) | 2018-07-05 |
US20190307147A1 (en) | 2019-10-10 |
KR20190085060A (en) | 2019-07-17 |
GB2561143B (en) | 2019-05-29 |
CA3046593C (en) | 2021-11-30 |
WO2018122277A1 (en) | 2018-07-05 |
MX2019007787A (en) | 2019-08-16 |
AU2017387817B2 (en) | 2020-09-10 |
IL267739A (en) | 2019-08-29 |
RU2729126C1 (en) | 2020-08-04 |
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